Cucumber Tomato Salad
A refreshing Cucumber Tomato Salad with fresh veggies and herbs, perfect for summer.
Equipment
- medium bowl
Ingredients
Vegetables
- 1 large English cucumber quartered lengthwise and cut crosswise into ½-inch pieces
- 1 small red onion quartered and thinly sliced
- ¾ teaspoon kosher salt plus more as needed
- 4 medium tomatoes cut into 1-inch pieces
Herbs & Condiments
- 3 tablespoons finely chopped fresh parsley, dill, or mint leaves
- 2 tablespoons red wine or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon granulated sugar optional
- to taste freshly ground black pepper
Instructions
Preparation
- Place cucumber and red onion in a medium bowl. Sprinkle with kosher salt and toss to combine. Let sit for 20 minutes.
- Pour off any liquid from the cucumber mixture. Add tomatoes, chopped herbs, vinegar, olive oil, and sugar if desired. Toss to combine. Taste and season with more kosher salt and black pepper as needed.
Notes
Make ahead: The salad can be made and refrigerated in an airtight container up to 1 day ahead. Drain off excess liquid if preferred before serving. Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Serving: 1cupCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 8gSodium: 100mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg
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